Easy Pumpkin Pie
All the best pie recipes come from Grandma's collection, so here is an easy pumpkin pie recipe from our very own Grandmother's recipe archive. Pumpkin pie is synonymous with Fall time and Thanksgiving and it seems like these days everyone loves pumpkin flavour in almost everything, but nothing beats a real, homemade pumpkin pie. You don't have to wait until fall to make pumpkin pie either, you can make this recipe any time of year for any occasion. The reason pumpkin pies get made in the fall so much is because that's when all of the pumpkins from gardens and farms are harvested so there is an abundance of pumpkin to enjoy in various recipes. You can also use canned pumpkin puree which you can buy any time of year at your local grocery store. Don't forget all of the yummy spices like cinnamon, nutmeg and cloves that are a crucial part of any great pumpkin pie recipe either. We hope you enjoy this recipe as much as we do.
This easy pumpkin pie recipe is just the thing you need for holiday dinners. There is nothing quite like a homemade pumpkin pie, with a homemade easy pie crust recipe that uses butter. You might find yourself picking up a pumpkin pie from the grocery store out of convenience, but homemade pumpkin pie is always better, and this easy pumpkin pie doesn't take a lot of time to put together. This easy pie crust recipe is one that you can use for your other pie recipes, whether it be for a blueberry pie or apple pie, this is a homemade easy pie crust recipe you will want to keep on file. This is a printable recipe that you will want to use again.
If you've never made a pumpkin pie recipe before, now is the time to start. It's one of those classic recipes that your family will thank you for, and it's a dessert tradition that will fill your house with the smell of fresh baking. One mistake that people often make is using evaporated milk in place of sweetened condensed milk. This will alter the taste of your homemade pumpkin pie recipe. You want to be sure and pick up sweetened condensed milk, with the operative word being sweetened. Otherwise, your pumpkin pie will be lacking in sweetness. If you don't have any pumpkin pie spice or you can't find it at the grocery store, you may have the ingredients to make up a batch of your own. You'll need ground cinnamon, ground ginger, ground nutmeg, allspice and ground cloves. You'll want to look online for the measurements, mix them and you have pumpkin spice. The nice thing about pumpkin spice is it will fill your house with a heavenly aroma, that reminds you of the autumn season. Store the pumpkin spice in a small mason jar to use for all of your fall baking and dessert recipes. You could also make this pumpkin pie recipe more than once.
When shopping for the ingredients try and use organic ingredients when possible. There are some good pumpkin purees available, but if you can find an organic filling go with that. Quality ingredients are one of the first steps to ensuring a recipe works out. Another tip to recipe success is reading through all of the steps of the dessert recipes, pumpkin pie recipe or easy pie crust recipe first. The reason for this is you don't want to miss any steps in the recipe, or most likely your dessert recipe won't turn out the way you had hoped. While this easy pie crust recipe isn't all that tricky, it is important to closely follow the directions. The easy pie crust recipe uses butter which will make all the difference in your pumpkin pie recipe, but it is also important to use very cold butter. When making easy pie crust recipes always make sure that the butter is well chilled, this is a recipe that you don't want to use room temperature butter. Cut the butter into small pieces to ensure the flakiest pie crust in the end. The butter in this easy pie crust recipe will help to make the pie crust nice and flaky. Starting with cold butter makes it easier to keep from over-working the butter into the pie dough. Same goes for the water in the easy pie crust recipe; you want to use nice and cold water, this will also help. And make sure not to use too much water, just enough so the pie dough holds together. **
Makes One pie. 8 Servings
This is a printable recipe.
Pie Crust: (This makes 2 crusts)
2 cups all purpose flour
1 teaspoon salt
2/3 cup butter
9 to 10 tablespoons cold water
1 (16 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
Add the flour and salt to a medium bowl; stir to combine.
Using a pastry cutter of a fork and knife cut in the butter until the pieces take on a crumbly appearance.
Sprinkle 5 tablespoons of the water over flour mixture.Work the water into the dough adding more water a tablespoon at a time until the dough is moist. You may not need to use all of the water.
Divide the ball into two. You only need one for the pie so you can wrap one in plastic wrap and freeze for another occasion.
On a lightly floured surface roll the dough out so it is about 12" in size.
Fit pie crust into a 9-inch pie dish, flute the edges and pour pumpkin mixture into the crust.
In a large mixing bowl, using an electric mixer, beat together the eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice.
Preheat oven to 425F.
Place the pie onto a baking sheet and bake in the preheated 425F oven for 15 minutes.
Reduce heat to 350F and bake another 35 to 40 minutes until filling is set.
Remove and let cool on a cooling rack. Let the pie cool completely before cutting.
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Nutrition Facts for: Easy Pumpkin Pie From Grandmother's Kitchen
Ingredients: Flour, salt, butter, water, eggs, pumpkin puree, sweetened condensed milk, pumpkin pie spice.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings. * Per Serving: Calories 320, Calories from Fat 121, Total Fat 13.4g 21%, Saturated Fat 8.0g 40%, Cholesterol 78mg 26%, Sodium 427mg 18%, Potassium 336mg 10%, Carbohydrates 43.8g 15%, Dietary Fiber 2.1g 8%, Sugars 29.0g, Protein 7.6g, Vitamin A 185%, Vitamin C 6%, Calcium 17%,Iron 11%
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